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| Main ingredients | Boneless mutton leg, Raw papaya paste, Ginger-garlic paste, Red chilli powder, Cumin powder, Yellow chilli powder, Black pepper powder, Clove powder, Fennel powder, Mace powder, Green cardamom powder, Fried onion paste, Yogurt, Saffron, Sweet ittar, Fresh cream (malai), Roasted chana powder, Cloves, Ghee |
| Cuisine | Uttar Pradesh |
| Course | Starter |
| Prep time | 3-3.5 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless mutton leg
- Salt to taste
- 1 tablespoon raw papaya paste
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- ½ teaspoon yellow chilli powder
- ½ teaspoon black pepper powder
- ¼ teaspoon clove powder
- 1 teaspoon fennel (saunf) powder
- ¼ teaspoon mace (javitri) powder
- ¼ teaspoon green cardamom powder
- 2 tablespoons fried onion paste
- 3 tablespoons hung yogurt
- A large pinch of saffron
- A dash of sweet ittar
- 2 tablespoons fresh cream (malai)
- 2 tablespoons roasted chana / daliya powder
- 2-3 cloves
- Ghee for drizzling + for grilling + for basting
- Fresh mint leaves for garnish
- Green chutney to serve
- Onion rings to serve
- Lemon wedges to serve
Method
- Carefully cut the boneless mutton leg into thin slices, these are called pasanda. Transfer them into a large plate, add salt, raw papaya paste, ginger-garlic paste, red chilli powder, cumin powder, yellow chilli powder, black pepper powder, clove powder, fennel powder, mace powder, green cardamom powder, fried onion paste, hung yogurt, saffron, sweet ittar and fresh cream and mix well till all the slices are well coated with the masalas.
- Heat a few pieces of charcoal on direct flame.
- Add roasted chana powder to the mutton mixture and mix well. Make a cavity in the centre, place a small earthen bowl in it, add the hot charcoal in it, sprinkle a few cloves and drizzle some ghee, cover with a bowl and let the smoke infuse for 1-2 minutes.
- Remove the bowl and discard the charcoal pieces. Cover the mutton mixture and place it in the refrigerator to marinate for 2-3 hours.
- Thread a few mutton pasande onto individual skewers.
- Heat a non-stick electric griller and drizzle some ghee on it. Place the skewers on it and grill on medium heat for 5-7 minutes, rotating in between till evenly done all around. Baste with ghee in between every few minutes.
- Place the skewers on a serving plate. Garnish with mint leaves and serve hot with green chutney, onion rings, and lemon wedges.
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